Low carb chocolate, coconut and coffee baked custards

4 servings Prep: 1 hr 15 mins, Cooking: 40 mins By Food24
Tap for method
Tap for method

Ingredients (10)

1 coconut milk — tinned
1/2 cup xylitol — granules
4 tsp cocoa powder — dark
1 tsp vanilla — essence
2 eggs — large
2 eggs — large, yolk only
salt — pinch
1/3 cup strawberries — finely chopped
1/4 cup pecan nuts — chopped
1/4 cream — whipped, to serve
Tap for ingredients
Tap for ingredients


For the baked custards, pre heat the oven to 170°C. Combine all of the ingredients in a blender and blend until smooth. Divide the mixture between 4 ramekins or glass serving jars. Place it in a deep oven dish. Add enough water to the oven dish to come half way up the ramekins/jars. Bake for 40 minutes. Allow the custards to cool down in the baking dish with the water. Remove it from the water and refrigerate for at least 1 hour.


For the salsa, stir the strawberries and pecan nuts together.


To serve, top each cooled custard with a dollop of whipped cream and a spoonful of the salsa.


TIP: The coconut cream can easily be replaced with cream, if a non-coconut flavour is preferred. 


Low carb naked chocolate mousse with hazelnut dust

Low carb shortbread cookies

Low carb Eton Mess

To receive quick and convenient weekday recipes, join our Easy Weekday Meals  mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter. 


Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.